"This is a limited seasonal release for now, the crack team at Ferrand uses the same ethos applied to the worldwide succes with their Dry Curaçao and reinterprets it here using late harvest yuzu from nearby Morocco, that is both distilled and macerated into the final blend. This liqueur is able to be used in the countless ways you would a classic triple sec but with layers of additional complexity. So good it could easily work as a refreshing spritz on its own."
Adding freshness and versatility to your cocktails, here's a curated Yuzu Meringue Sour just for you:
• 2OZ FERRAND DRY CURAÇAO YUZU LATE HARVEST • 1.5OZ FRESH PINEAPPLE JUICE • 1.5OZ COCONUT MILK • 0.75OZ SIMPLE SUGAR SYRUP • 1 EGG WHITE
Add ice and all the ingredients in a shaker. Shake well and double strain. Garnish with fresh mint.